Why You’ll Love This Recipe
You’ll love this Slow Cooker Chicken Pot Pie Soup because it delivers all the nostalgic comfort of the classic dish in a simpler, spoonable form. The slow cooker does the work, turning basic ingredients into a rich, creamy soup that’s both satisfying and family-friendly. It’s versatile, easy to customize, and pairs wonderfully with biscuits, puff pastry, or crusty bread for that signature “pot pie” experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Chicken broth
- Onion, chopped
- Garlic, minced
- Carrots, sliced
- Celery, chopped
- Frozen peas
- Frozen corn
- Potatoes, diced
- Butter
- Heavy cream or half-and-half
- All-purpose flour
- Dried thyme
- Dried parsley
- Salt
- Black pepper
- Bay leaf
- Refrigerated biscuits or puff pastry (optional, for serving)
Directions
- Prepare the slow cooker: Add the chicken, chicken broth, onion, garlic, carrots, celery, potatoes, thyme, parsley, salt, pepper, and bay leaf to the slow cooker.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the vegetables are soft.
- Shred the chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Make the creamy base: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the heavy cream until smooth and thickened.
- Combine: Stir the creamy mixture into the slow cooker along with the frozen peas and corn. Cook on high for an additional 20–30 minutes until the soup is thick and creamy.
- Serve: Ladle into bowls and serve hot with freshly baked biscuits or puff pastry on the side—or even on top for a true pot pie feel.
Servings and timing
This recipe serves 6 people and takes about 6½ hours total—15 minutes for prep and 6 hours of slow cooking.
Variations
- Healthy Version: Use milk instead of cream and reduce the butter for a lighter soup.
- Cheesy Twist: Stir in shredded cheddar or Parmesan cheese before serving.
- Herb Boost: Add fresh rosemary or sage for more aromatic flavor.
- Vegetarian Option: Omit the chicken and substitute vegetable broth, adding more vegetables like mushrooms or green beans.
- Gluten-Free: Use cornstarch instead of flour for thickening and serve with gluten-free biscuits.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until hot. The soup can also be frozen for up to 2 months—just thaw overnight in the refrigerator before reheating. If the soup thickens too much, add a splash of broth or milk when reheating.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, add shredded cooked chicken during the last 30 minutes of cooking since it only needs to heat through.
How do I make the soup thicker?
Let it cook uncovered for a few minutes, or add a little more roux or a cornstarch slurry.
Can I use frozen vegetables?
Yes, frozen peas, corn, or mixed vegetables work great and save prep time.
Can I add mushrooms?
Absolutely! Sliced mushrooms add great flavor and texture to the soup.
Can I skip the cream?
Yes, substitute with milk for a lighter version, though the soup will be less rich.
Do I have to sear the chicken first?
No, the slow cooker will cook it perfectly tender without searing.
Can I make this on the stovetop?
Yes, simmer everything in a large pot for about 45 minutes, then stir in the cream mixture at the end.
What type of potatoes work best?
Yukon Gold or red potatoes hold their shape well and have a creamy texture.
How can I make it dairy-free?
Use coconut milk or a non-dairy creamer instead of heavy cream and olive oil instead of butter.
What’s the best way to serve it?
Serve with biscuits, puff pastry squares, or crusty bread for dipping—just like a classic pot pie.
Conclusion
Slow Cooker Chicken Pot Pie Soup combines all the heartwarming flavors of traditional chicken pot pie into a simple, comforting soup that’s perfect for any night of the week. With tender chicken, creamy broth, and hearty vegetables, it’s a dish that delivers cozy satisfaction with minimal effort. Serve it with biscuits or puff pastry for a complete and comforting meal that everyone will love.
PrintSlow Cooker Chicken Pot Pie Soup
Slow Cooker Chicken Pot Pie Soup is a rich, creamy, and comforting dish that transforms the classic pot pie into a hearty, spoonable meal. Packed with tender chicken, vegetables, and savory flavor, it’s the perfect easy slow cooker recipe for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 cups diced potatoes
- 1 cup frozen peas
- 1 cup frozen corn
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- Refrigerated biscuits or puff pastry (optional, for serving)
Instructions
- Place the chicken, chicken broth, onion, garlic, carrots, celery, potatoes, thyme, parsley, salt, pepper, and bay leaf into the slow cooker.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked and vegetables are tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the cream until smooth and thickened.
- Stir the creamy mixture into the slow cooker along with the frozen peas and corn. Cook on high for 20–30 minutes until the soup is thick and creamy.
- Remove the bay leaf, season to taste, and serve hot with biscuits or puff pastry on the side or on top.
Notes
- For a lighter version, substitute milk for the heavy cream and reduce the butter.
- Use cornstarch instead of flour for a gluten-free option.
- Rotisserie chicken can be added during the last 30 minutes of cooking for a quicker version.
- Yukon Gold or red potatoes work best for their creamy texture.
- Serve with freshly baked biscuits for the classic pot pie experience.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
